Diego Sanz and Cristina Massuh
Diego Sanz (Tudela de Duero, 2000) began his culinary training in his homeland and later moved to Zarautz, where he completed a Master's in Cooking and Gastronomy at Karlos Arguiñano's ALAIA school. Here, he spent the last few years working at one of the temples of Basque gastronomy, the restaurant "Zuberoa," which once held two Michelin stars and is known for its exceptionally well-crafted raw materials.
He returned to his homeland to rejoin Abadía Retuerta, where he was a member of the dining room team, now as a cook at the "Refectorio" restaurant (1 Michelin star and 2 Repsol suns) alongside chef Marc Segarra.
After two years, he was presented with one of the most exciting opportunities of his career: to join the team at the "Noma" restaurant in Copenhagen for a season.